Boulets Liegeois (Belgian Meatballs)

food.com

Depstein

subheading: For the meatballs:

1 lb ground beef

1 lb ground pork

4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)

1 yellow onion, diced

1 bunch Italian parsley, finely chopped

2 large eggs

salt and pepper, to taste

flour (for dredging)

2 tablespoons unsalted butter

subheading: For the Sauce:

2 tablespoons unsalted butter

3 cups diced onions

2 tablespoons brown sugar

1 teaspoon dried thyme

2 tablespoons flour

1 tablespoon red wine vinegar

2⁄3 cup apple butter

3 cups beef stock

2 bay leaves

salt and pepper, to taste

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